Easy Garlic-Herb Chicken & Veggie Couscous

Name: Easy Garlic-Herb Chicken & Veggie Couscous with Tahini & Yoghurt Sauce
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 320 g Chicken Thigh; 1 packet Couscous; 1 packet Greek-Style Yoghurt; 1 packet Baby Spinach Leaves; 1 sachet Chicken-Style Stock Powder; 1 Beetroot; 1 Courgette

with Tahini & Yoghurt Sauce

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Calories

523 kcal

Protein

41.1g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Milk

Add new worlds of flavour to your dinner with our garlic and herb seasoning! Here we've used it to coat succulent chicken thigh, served with roasted veggies and couscous. it's definitely a meal to remember. *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

320 g

Chicken Thigh

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Baby Spinach Leaves

1 sachet

Chicken-Style Stock Powder

Beetroot

Courgette

Nutrition Values

Calories523 kcal

Energy (kJ)2190 kJ

Fat15.7 g

of which saturates5 g

Carbohydrate59.6 g

of which sugars17.6 g

Dietary Fibre8.3 g

Protein41.1 g

Sodium1110 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Baking Paper

Cooking Steps

• Cut onion (see ingredients), beetroot and carrot into small chunks. Roughly chop baby leaves. • Set your air fryer to 200°C. Place onion, beetroot and carrot into the air fryer basket, drizzle with olive oil and season with salt and pepper. Cook for 10 minutes. • Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Prep veggies as above. Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, in a medium saucepan, combine the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Cut chicken thigh into 2cm strips. In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken, season with salt and pepper and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing, cooked through (when no longer pink inside), 3-4 minutes.

• Combine tahini and Greek-style yoghurt in a small bowl. Set aside. • Add roasted veggies and baby leaves to the couscous and stir to combine. • Divide roast veggie couscous between plates. • Top with garlic-herb chicken strips. • Drizzle over tahini-yoghurt sauce to serve. Enjoy!